Cream cheese cream for cake with lemon flavor
Cottage cheese is not only an ideal base for casseroles, cheesecakes and mousses. It can be successfully used to make a delicate and tasty curd cream for a cake. Moreover, no one will ever guess that such a fragrant and delicate cream hides cottage cheese, not very beloved by many children.
Such a creamy curd cream is perfect for a layer of biscuit cakes. It is not very wet, so I recommend additional impregnation of the cakes. Also, you can fill it with shortbread baskets, custard cakes, or simply serve it in the form of the most delicate curd dessert in beautiful bowls. In a word, the scope for imagination when using it here is simply unlimited. You can also make a cream at home using my step-by-step recipe with a photo.
Ingredients:
- fatty soft cottage cheese - 200 gr;
- cream 33% and above - 400 gr;
- white chocolate - 100 gr;
- lemon zest - 2 tsp;
- powdered sugar - 50 gr.
How to make buttercream cake
First of all, melt white chocolate with 50 g of cream in any way convenient for you. Cream is selected from the total. I always melt the chocolate in a small pot right on the stove on the lowest setting. I just don't like messing around with a water bath. 🙂 Do not forget to stir the chocolate so that it warms up evenly and melts faster.
Now, in a deep bowl, place cottage cheese, melted chocolate, 100 g of cream from the total amount and lemon zest. I always use freshly grated zest. In this case, the lemon should be thoroughly washed with soap and hot water. We rub only the yellow part of the zest. White will give us the bitterness we do not need.
Blend all ingredients with an immersion blender. We should get an almost completely smooth and homogeneous mass.
Whip the remaining chilled cream with powdered sugar until stiff peaks form. Be careful not to over beat them into butter. If the cream stubbornly refuses to whip, add a few drops of lemon juice to it - since we have a whole lemon on hand. 🙂
It remains to combine the curd mass with whipped cream. You can introduce the cream in two stages, gently mixing the cream with a spatula. The second way is to introduce all the cream at once and mix everything with a mixer at the lowest speed so that the cream does not exfoliate.
Taste the finished cream. If you have a sweet tooth, you may need to add a little more powdered sugar.
Focus on your taste preferences and sweet masterpieces to you!
